Agedashi Tofu
Ingredients
The tofu
-
300
g
Firm Tofu
-
2
tbsp
Katakuriko (Potato Starch)
-
Cooking Oil
to deep-fry
The sauce/broth
-
½
cup
Dashi
-
2
tbsp
Soy Sauce
-
2
tbsp
Mirin
-
1
tbsp
Sugar
Garnishing (optional)
-
5
cm
Grated Daikon
-
1
piece
Ginger (grated)
-
1
scallion
Chopped
-
¼
tsp
Shichimi Togarashi
-
1
tsp
White sesame seeds
Instructions
- Remove excess water from the tofu by wrapping it in a paper towel and placing a weight on top for about 20 minutes.
- Cut the tofu into pieces approximately 1.2 x 1.6 x 0.8 inches.
- Heat oil in a deep frying pan to 170°C.
- Dust each tofu piece with Katakuriko, removing excess starch with a brush before frying.
- Deep-fry the tofu in batches for a few minutes until golden brown.
- Drain the fried tofu on paper towels to remove excess oil.
- Prepare the sauce by combining all sauce ingredients in a saucepan, bringing to a boil, then setting aside.
- Serve the fried tofu in a bowl, topping with garnishes and pouring the sauce over.
Nutrition Facts (estimated)
Servings
2
Calories
83
Total fat
0g
Total carbohydrates
20g
Total protein
1g
Sodium
1135mg
Cholesterol
0mg
You might also like